Chicken Ravioli Soup
1 tablespoon olive oil
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 (10 1/2 ounce) cans condensed chicken broth, undiluted
2 (14 1/2 ounce) cans diced tomatoes with garlic and onion, undrained
2 small zucchini, diced
1 (25 ounce) package frozen cheese ravioli
2 teaspoon dried parsley
Freshly-grated Parmesan cheese
In Dutch oven, sauté chicken in hot oil for 2 minutes, stirring constantly.
Add chicken broth, tomatoes and zucchini; cover and bring to boil.
Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
To serve, ladle into soup bowls; sprinkle with Parmesan cheese.